Mushroom Barley Soup for Two

[dragnlaw]

This is a recipe for two, although I seem to get a lot more out of it. Well, glutton that I am it is still two servings. Also don't remember from where I got this as it doesn't seem to be noted. Perhaps One Dish Kitchen or Seasons & Suppers.

Ingredients:

• 1 cup sliced fresh mushrooms
• 2 garlic cloves, minced (or one huge)
• 1 Tbsp butter
• 28 oz chicken broth (not stock!) = 3 cups =(2 cans of 14,1/2 oz each)
• 1/3 cup medium pearl barley (any pot barley will do)
• 1 Tbsp reduced-sodium soy sauce
• 1 medium carrot, sliced
• 1/2 tsp dill weed (oops, I forgot it)
• S & P to taste

Directions:
1. Saute the mushrooms in the butter for about 2 minutes. Add the garlic for another minute or so (don't let the garlic burn).
2. Stir in the broth, barley and soy sauce. Bring to a boil. Reduce heat to a simmer, covered for about 20 minutes.
3. Add diced carrots, the dill and S & P. Cover again and simmer for another 15 minutes or 'til the barley and carrots are tender.

Notes:
1. I've done this on the stove top but yesterday I actually did it in my small slow-cooker. Reason being I wanted to make it early in the day as come supper time I knew I wouldn't have the oomph.
2. If you use a slow cooker be sure to heat the broth before adding other wise it takes ages to heat up. Also note that the barley gets well cooked in the slow-cooker but still a bit of bite to it.
3. My measures were extremely generous, guess that's why I seem to get a lot more out of it. Well, glutton that I am it is still two servings.
4. I have never added gelatin but it was suggested by Andy if you don't have homemade broth that gives it the mouthfeel that is perfect.
Edit to NOTE
5. If you do use stock rather than the broth, be sure to season to your taste. Perhaps salt, thyme, etc.
Don't remember from where I got this as it doesn't seem to be noted. Perhaps One Dish Kitchen or Seasons & Suppers?

ENJOY!!!

 

[pepperhead212]

I always loved mushrooms and barley together! I almost always use a little soy sauce, as well, for some of the salt. I wasn't crazy about dill with mushrooms - tried it once, in a pasta - but rosemary is my usual herb of choice, though another favorite, from an early Julia Child recipe, was fresh tarragon. But all that butter and cream in there probably played a role in that.

 

[RobertHolloway]

Thanks for sharing this recipe! It sounds delicious and perfect for a cozy meal. I like the idea of making it in a slow cooker great for busy evenings. Have you tried adding the gelatin? Wondering if it makes a big difference!

 

[taxlady]

How do you define broth vs stock? You wrote that gelatin might give it the mouthfeel of broth, so do you mean that broth was made with bones? So, you call it stock when it's made with no bones?

 

[dragnlaw]

fresh tarragon. But all that butter and cream in there probably played a role in that.

I do have a recipe that uses butter and cream and tarragon is one of my all time favourites. (The Latin scientific name for tarragon is Artemisia dracunculus, which means "little dragon".

Have you tried adding the gelatin? Wondering if it makes a big difference!

4. I have never added gelatin but it was suggested by Andy if you don't have homemade broth that gives it the mouthfeel that is perfect.

How do you define broth vs stock?

My definition of broth is seasoned stock. When I first make stock, it is usually with bones (I've only ever made vegetable stock once, eons ago). Once the stock is finished or almost finished I add the herbs and spices that make it broth, most notably salt.
Knorr Concentrate, Bovril Concentrate, BTB paste, cubes, etc, all make broth.

In this recipe I've specified the difference because I have added no other seasonings. I had already seasoned my broth while making it.
I only said as for those who do make stock and who only then season it when they are about to use it. Guess I should have explained a bit more. I will go back uup and edit the recipe.

 

[taxlady]

My definition of broth is seasoned stock. When I first make stock, it is usually with bones (I've only ever made vegetable stock once, eons ago). Once the stock is finished or almost finished I add the herbs and spices that make it broth, most notably salt.
Knorr Concentrate, Bovril Concentrate, BTB paste, cubes, etc, all make broth.

In this recipe I've specified the difference because I have added no other seasonings. I had already seasoned my broth while making it.
I only said as for those who do make stock and who only then season it when they are about to use it. Guess I should have explained a bit more. I will go back uup and edit the recipe.

Okay, that makes sense. So, actually, it would be fine to use stock, as long as some herbs and salt are added.

 

[dragnlaw]

yep, I edited to clarify the recipe.

 

[Linda0818]

Copied and saved. Thanks much!

 

[caseydog]

I have never had a barley soup. No particular reason. I need to make some, and this smaller size recipe makes it practical for me to do that.

I use BTB. They have a reduced sodium version that is only 500mg of sodium per serving.

CD